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Rhubarb Sauce
From Miss Parloa's kitchen companion, 1887
Serves 2
Rhubarb can also be cooked in a stew-pan with sugar and water for a quicker method, but the sauce will be green.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
482Calories
4 gProtein
121 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories482 kcal
Protein4 g
Carbohydrates121 g
Fiber8.1 g
Sugars105 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium21 mg
Potassium1297 mg
Calcium389 mg
Iron1 mg
Magnesium55 mg
Phosphorus63 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A22 mcg
Vitamin E1.2 mg
Vitamin K132 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate31 mcg
Choline27 mg
Caffeine0 mg
Water480 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 390. The excerpt below is the record exactly as published.
Rhubarb Sauce. Rhubarb may be made into a good sauce in spring and •early summer. It should be fresh and tender when used. Pare it, and cut it in pieces about an inch long; then wash it, and put it into an earthen baking-dish. For each quart add a cupful of sugar and half a cupful of water
Cook this with the app: pantry check, scaling, and the assistant.